• Spray a bundt pan with cooking spray. Set aside
• Drain pineapple. (drain on paper towels to make sure all the juice is out)
  20 oz. crushed pineapple
• Boil 1 ⅔ cup water. In a large mixing bowl add the water and green jello. Stir until jello is dissolved.
  1 ⅔ cup water, 1 large package lime jello
• Add mini marshmallows to green jello.
  ½ cup mini marshmallows
• In a small mixing bowl add softened cream cheese. Add 2 Tablespoons hot water and mix until cream cheese is smooth. Add 2 Tablespoons mayonnaise and mix until smooth.
  3 oz. cream cheese, 2 Tablespoons mayonnaise
• Combine the jello and cream cheese mixture.
• Add pineapple and sliced grapes.
  1 cup red grapes
• In medium-sized mixing bowl whisk whipping cream until it’s thick. Gently fold the whipped cream into the jello mixture.
  16 oz. heavy whipping cream
• Pour into bundt pan or jello mold and set in refrigerator for 1-2 hours or until set.
• To remove from mold. Place mold (bundt pan) in warm water for 5-10 seconds. Place serving plate on top of mold and flip. (Do not try it for more than 15 seconds or it will start to turn to liquid)

For the sauce:

• Use double boiler, or a glass bowl on top of a pan of hot water: (you can use a small sauce pan over direct, medium heat, just watch it closely)
• Mix egg, confectioners sugar and lemon juice in sauce pan and stir until sugar is melted and mixture is thickened. Patience is key.
  1 egg, 1 cup confectioner’s sugar, Juice of 1 lemon
• Once thickened remove from heat and let cool.
• In medium-sized mixing bowl whisk whipping cream until it’s thick. Gently fold into the lemon mixture.
  16 oz. heavy whipping cream
• Serve with the chilled green jello salad.